This homemade raspberry jam is sweet and tart and full of raspberry flavor.
Add the raspberries to a saucepan and set over medium heat.
Cook until the raspberries break down and become liquidly, about 5 to 10 minutes.
Mash the fruit with the back of a spatula or a potato masher. You can make it as smooth or as lumpy as you'd like here for the texture of the jam.
Remove the pan from the heat, and stir in the honey. Taste, and add more honey, as needed, for additional sweetness. If vegan, use pure maple syrup instead of raw honey.
Add the chia seeds, and stir to combine.
Let stand 5-10 minutes, or until thickened. The jam will continue to thicken, especially once refrigerated, but if you'd like a thicker consistency, particularly with very high-liquid fruits, you can stir in more chia seeds 1 tablespoon at a time.
Once the jam has cooled to room temperature, transfer it to a jar or sealable mason jar.
This chia jam will store in the fridge for up to 2 weeks, if stored in an air-tight container. The jam will thicken further and become more set once it's completely chilled. The jam can also be frozen for up to 3 months -- just thaw in the fridge before using.